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Gruyere And Potato Gratine

Type: Vegetables
Courses: Side dish
Serves: 6 people

Recipe Ingredients

1/4 cup 59mlVegetable oil
1/4 cup 15g / 0.5ozFlour
2 cups 474mlWhole milk
1   Fresh nutmeg
  Salt - to taste
  Freshly-ground white pepper - to taste
1 cup 237mlGrated Gruyere de Comte
1 lb 454g / 16ozWhite potatoes - sliced 1/2" thick, and blanched
  Chopped Chives - for garnish

Recipe Instructions

Preheat the oven 400 degrees.

In a sauce pan, over medium heat, combine the vegetable oil and flour together. Cook the roux, stirring constantly, for 4 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season with nutmeg, salt and pepper. Reduce to a simmer and cook for 6 to 8 minutes or until the sauce coats the back of a spoon. Fold in the cheese.

Layer the potatoes in a gratin dish. Pour the cheese sauce over the potatoes. Sprinkle the top with bread crumbs. Place the dish in the oven and bake for 15 minutes or until the potatoes are tender and the top is golden-brown. Remove from the oven and let rest for 5 minutes before serving. Garnish the potatoes with chives and serve.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A15 broadcast 03-25-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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